Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat-Reference-Cited by-同舟云学术

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Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat

Published:2021-01 Issue: Volume:171 Page:108284
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bellucci Elisa Rafaela Bonadio,Munekata Paulo E.S.,Pateiro Mirian,Lorenzo José M.,da Silva Barretto Andrea Carla

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels;Agregán;Journal of the Science of Food and Agriculture,2019

2. Innovative green technologies of intensification for valorization of seafood and their by-products;Al Khawli;Marine Drugs,2019

3. Rapid determination of oil / fat utilizing high temperature solvent extraction, approved procedure Am 5–04;AOCS,2004

4. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity;Baldin;Meat Science,2016

5. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers;Barros;Foods,2020

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4. Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation;International Journal of Food Science & Technology;2024-06-04

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